Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth. Not these. They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.
Preparation: 5 minutes
1 medium pear
4 Tablespoons PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)
In a small bowl, mix PB2 with 2 Tablespoons of water.
Slice the pear into 8 -10 wedeges
Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.
Sprinkle with coconut and chocolate chips. Enjoy!
Wild Mushroom and Thyme Frittata
- 2 tablespoons unsalted butter (plus a little for the dish)
- 8 oz. Morel or Baby Bella mushrooms sliced
- 1 ½ cup Havarti cheese shredded
- ½ cup whipping cream
- ½ teaspoon dry mustard
- ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using dried thyme instead of fresh)
- 7-8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Preheat oven to 325 degrees.
In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.
Butter a 10 inch quiche pan and sprinkle cheese in the bottom.
In a small bowl, mix cream, mustard, thyme, salt and pepper.
Pour just half of the cream mixture over the cheese.
Top with mushrooms and eggs. Pour remaining cream mixture over the top.
Bake until eggs are set, about 35 minutes.
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Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
Basil, Artichoke and Sundried Tomato Frittata
6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste
Instructions Continue reading